Dive into the vibrant flavors of Thailand with this simple yet incredibly satisfying Mackerel Curry recipe, enhanced by the delightful addition of eggplant. This dish perfectly balances the richness of the mackerel with the subtle sweetness of the eggplant, creating a harmonious blend of textures and tastes. Forget complicated curries; this recipe is designed for even the most novice cook, requiring readily available ingredients and straightforward techniques. The fragrant curry paste, combined with coconut milk and fresh herbs, delivers an explosion of authentic Thai flavors that will transport your taste buds straight to the heart of Thailand.
This mackerel curry, bursting with aromatic spices and tender vegetables, is a guaranteed crowd-pleaser. Whether you’re a seasoned chef or a kitchen newbie, this recipe is your passport to a delicious and authentic Thai culinary experience. Ready to embark on this flavorful journey? Let's dive into the step-by-step process and create this incredible Mackerel Curry with Eggplant together!
Tools Needed
- Pan
- Stove
Ingredients
- Steamed Mackerel
- Eggplant
- Lime
- Bell Pepper
- Fish Sauce
- Chili
- Red Chili Paste
- Red Curry Paste
- Sugar
- Shrimp Paste
- Basil Leaves
- Cooking Oil
- Water
- Palm Sugar
- Kaffir Lime Leaves
Step-by-Step Instructions
Step 1. Sauté Aromatics and Build the Base
- Heat cooking oil in a pan.
- Add chili, red curry paste, and shrimp paste. Stir-fry until fragrant.
- Add palm sugar and fish sauce. Stir-fry until the sugar dissolves.
- Add water to the curry paste.
Step 2. Add Vegetables and Mackerel
- Bring to a boil, then add the eggplant.
- Add the steamed mackerel (remove bones).
Step 3. Simmer and Finish
- Add bell peppers and kaffir lime leaves.
Step 4. Garnish and Serve
- Add basil leaves at the end.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Soak eggplant in salt water to prevent it from turning black.
- Use fresh eggplant and basil leaves.
- Stir-fry the curry paste over low heat to prevent burning.
- Don't overcook the mackerel; it might become mushy.
Nutrition
- Calories: approximately 450-550
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I substitute the mackerel with another type of fish?
Yes! Firm white fish like cod or snapper work well. Just be mindful that the cooking time might need slight adjustment.
2. What if I don't have all the ingredients for the curry paste?
You can use a store-bought Thai red curry paste as a convenient alternative. Adjust the amount to your preferred level of spiciness.
This Mackerel Curry with Eggplant is a testament to the magic of simple ingredients and bold flavors. Enjoy the vibrant tastes of Thailand from the comfort of your own kitchen, and savor every delicious bite of this easy-to-make curry. We hope you’ll share this recipe with friends and family, spreading the joy of authentic Thai cuisine.